A quick, easy and healthy meal
¼ c. light brown sugar
1 Tbls. honey
1 Tbls. Sriracha sauce
2 Tbls. plus 1 t. low sodium soy sauce (Kikkoman) , divided
1/3 c. bourbon
1 t. olive oil
1 t. sesame oil
10-12 oz. salmon, cut into 1 to 2-inch cubes
salt and pepper, to taste
3 Tbls. green onion, sliced
3 Tbls. red pepper, diced
1 Tbls. ponzu (see Note)
1 t. sesame oil
1 t. soy sauce
sesame seeds, garnish
3 Tbls. sliced green onions, garnish
Sriracha, optional
2 c. cooked basmati or jasmine rice, for serving
Cook rice according to package directions.
Heat a large sauté pan on high heat. Add sugar, honey, sriracha, 2 Tbls. soy sauce and bourbon; bring to a simmer. Cook for 5 to 7 minutes or until bubbling and sauce turns into a glaze. Remove from heat, transfer to a small bowl.
Reduce pan heat to medium high and add 1 t. olive oil and 1 t. sesame oil. Add the salmon and sear on all sides. Season with a pinch of salt and pepper, if desired. Toss gently and often for 4 minutes or until salmon is crisp and golden. Set pan aside and pour in glaze to coat the salmon cubes.
In a medium size bowl, mix 3 Tbls. green onion, diced red pepper, 1 t. sesame oil, ponzu and 1 t. soy sauce. Add salmon cubes and stir to combine.
To Serve: Place a ½ cup rice on a plate and top with one-fourth of the salmon mixture.
Garnish with a sesame seeds and a few green onion slices. If you like a little heat, drizzle with a little Sriracha
Serves 4